I am working on a chili piece for the Compass, a quarterly publication of the Mille Lacs Messenger.
I"ll do chili in about 4 different ways -the Midwestern kind for our audience - w/ some additions and suggestions to make it more interesting. Chili is not unlike the taco, in that the additions, or condiments can really make it or break it. Of course you must start w/ a great foundational chili and then go from there.
Corn bread is a traditional accompaniment, but you can make a jalapeno cheddar corn bread, for example, which has heat and is more interesting. On the same theme, you can serve it w/ polenta( Italian style corn meal mush), which you can make according to the directions on the corn meal package, or you can add whatever you want like lots of garlic and cheese and green onions. Then you put it in a pie pan and let it cool. You can dump your chili on top of it and have a chili polenta pie, topped w/ sour cream, and black olives and greens( onions, cilantro), and reds too, like peppers. It would be striking in appearance and taste. You would take a photo of it before you eat it like I do.
Watch for the Compass piece. Subscribe to the Mille Lacs Messenger.
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1 comment:
I'm looking forward to those recipes (and your writing).
I'm working on losing those 25 holiday pounds, along with others at the Mess. I've found that I can lose weight pretty easily if I cut out potatoes, junk food of all kinds, bread, and dairy products.
It makes life very sad.
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